• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Get my FREE Meal Prep Lunches eBook!

New? Start Here
  • About
  • โ˜… Popular โ˜…
  • Printables
  • Videos
  • Shop

Project Meal Plan

Project Meal Plan is a food blog dedicated to make-ahead recipes, meal planning and preparing ahead.

  • Recipes
    • Recipe Filter
    • Popular
    • Meal Prep
    • Latest
    • Videos
  • Course
    • Breakfast
    • Lunch
    • Dinner
    • Sides
    • Snacks
    • Sweets
  • Season
    • Winter
    • Spring
    • Summer
    • Fall
  • Method
    • Baked
    • Stovetop
    • Air Fryer
    • Instant Pot
    • No Heat
  • Meal Prep
    • Freezer Friendly
    • Lunches
    • Breakfasts
    • Chicken
    • Beef & Pork
    • Tips & Tricks
    • All Meal Prep
Home Sweets
V Vegetarian

Sweet Potato Spice Cake

Jump to Recipe
By: DanielleLeave a Comment Posted: 10/25/2023 Updated: 10/18/2024

This post may contain affiliate links. Please read our disclosure policy.

pin image with text for sweet potato spice cake.
pin image with text for sweet potato spice cake.
pin image with text for sweet potato spice cake.

This incredibly moist and rich Sweet Potato Spice Cake is full of cozy spices and covered with a layer of decadent orange flavored cream cheese frosting. It’s make-ahead friendly and perfect for Fall gatherings or weekend baking!

sweet potato spice cake with cream cheese frosting and chopped pecans on top.
pin image with text for sweet potato spice cake.
pin image with text for sweet potato spice cake.
pin image with text for sweet potato spice cake.

How do you jam two sweet potatoes into dessert and impress your entire family all at the same time? With this spice cake, that’s how ๐Ÿ˜‰

Sweet potato has a knack for making baking goods extra moist, just like in my Sweet Potato Brownie Bites. In this cake, it works just the same way. The mashed sweet potato creates a super tender texture that’s oh so moist. It’s dense, but springy at the same time.

This cake has all the best Fall spices, balanced with a tangy, zesty orange flavored cream cheese frosting. It’s sure to impress sweet potato lovers and non-sweet potato lovers both. Make any part of this recipe the night before to cut down on prep, if that’s your thing!

Recipe Overview

Total Time: 2 hours 30 minutes
Difficulty:ย Easy
Method: Baked
Prep:ย Make-Ahead Friendly

What are the ingredients in this Sweet Potato Spice Cake?

If you’re a home baker or avid cook, you probably already have a few of the ingredients you need to make this delightful Fall cake recipe. All you’d need in addition to those common baking ingredients is sweet potatoes, an orange, and the frosting ingredients.

Here’s a list of everything I used in this cake, plus a little more information about each one:

  • sweet potatoes – Two smaller to medium sweet potatoes makes the perfect amount of mashed sweet potato for this cake. You can use leftover sweet potatoes from another meal, or bake up a couple specifically for this recipe, as written in the recipe.
  • brown sugar – Using only brown sugar in this cake helps give it a wonderful deep flavor that goes well with the spices.
  • vegetable oil – Along with the sweet potato, this is what makes the cake incredibly moist.
  • eggs – Required to give the cake rise and make it more springy!
  • all-purpose flour – While a huge portion of this cake is made out of sweet potato, a little flour is still necessary to hold everything together and get a nice crumb texture.
  • baking powder & baking soda – These are our leaveners that help the cake rise and stay fluffy. Make sure neither of these are expired, as that could negatively affect the cake.
  • ground cinnamon, ginger, nutmeg & cloves – For a spice cake, you need spices!
  • kosher salt – To bring everything together and balance out the sweetness, a touch of salt is necessary.
  • orange – Using real orange zest gives this cake an amazing flavor that makes a perfect match for all the spices.
  • cream cheese & butter – A blend of cream cheese and butter gives the frosting a decadent and creamy texture.
  • powdered sugar – Sifting the powdered sugar helps keep any lumps away. You can use a fine-mesh sieve to do this!
  • pecans – To finish it off and add a touch of texture, crushed pecans are sprinkled over the top. You can buy pre-chopped nuts or chop them yourself.
ingredients required for the sweet potato spice cake.

How do you make this Sweet Potato Spice Cake?

This cake recipe may look like it has a lot of steps, but it’s quite simple to put together and is sure to impress. Much of the time for this recipe is letting things cook or cool.

The first thing to do is cook the sweet potatoes so you can easily mash them. You can steam or bake your sweet potatoes in any way you prefer, but here’s how I did it.

Preheat the oven to 400F and line a small baking tray with foil. Use a fork to poke a few holes in the sweet potatoes so steam can escape. Out of habit, I like to oil the potatoes before baking but this is not required for the way we’re using them.

cooked sweet potato cut in half to make mashed sweet potato.

Place the sweet potatoes on the baking tray and bake for about 45 minutes, or until juices are bubbling from the holes and you can easily pierce the sweet potatoes with a fork. Cut each one open to the steam can escape to speed up the cooling process.

Once you can handle the potatoes, carefully remove the skins and place the cooked potatoes into a bowl. Use a fork or potato masher to briefly mash the potatoes so that you can measure out 1 1/2 cups for the cake batter.

Tip from Danielle

You might have a small amount of leftover mashed sweet potatoes depending on the size of your potatoes. If it’s only a couple tablespoons, you can add it to the batter as well. If it’s more than 2 TB, save it for later and use it in yogurt, on toast, with brown sugar, or serve with chicken.

Once the sweet potatoes are done, reduce the oven temperature to 325F. Grease an 8×8 inch deep square metal baking dish with butter or prep it with cooking spray. Line the bottom with a square of baking parchment so nothing sticks. 

Start with the wet ingredients for the batter. In a large bowl, use a hand mixer to combine the mashed sweet potato, brown sugar, vegetable oil and eggs. Set aside for now.

In another small bowl, whisk together the dry ingredients: flour, baking powder, baking soda, the spices and the salt. Pour the dry mixture into the wet, and whisk until just combined. Whisk in 3/4 of the orange zest, saving about 1/4 of it for the cream cheese frosting.

step by step grid for making the batter for the sweet potato spice cake.
batter for the sweet potato spice cake.
batter for the sweet potato spice cake in the prepared tin before baking.

Scrape the batter into the prepared baking tin and level the top with a rubber spatula. Drop the tin down on the countertop several times to knock out any large air bubbles.

Bake for 45-55 minutes until the center does not jiggle and a toothpick inserted into the middle of the cake comes out clean. If you’re unsure, I’d give it an extra 3-4 minutes.

After you take it out, leave the cake to cool for about 15 minutes until the baking tin is cool enough to handle. The cake should have pulled back from the tin a little around the edges. Run a knife around the edge of the cake to release it from the tin before transferring it to a wire rack to cool completely.

just baked sweet potato spice cake in a metal tin.
ingredients for the frosting on the sweet potato spice cake.
beating the butter and cream cheese together in a glass bowl.

While the cake cools, use a hand mixer to beat together the cream cheese and butter until smooth. Gradually add the powdered sugar until you have a spreadable frosting, and then beat in the remaining orange zest.

Once the cake is completely cooled, remove the paper and transfer to a serving dish. Using an offset spatula, spread and swirl the frosting across the top of the cake. Sprinkle over the chopped pecans, then cut and serve.

Best tips for making this Sweet Potato Spice Cake:

Here are my best tips for successfully making this spice cake in your own kitchen:

  • Bake it all the way – continue baking if the center jiggles at all, or if a toothpick stuck in the center comes out covered with any batter whatsoever.
  • Do not use a glass dish – it takes significantly longer to heat up and will need to be cooked longer. It can result in over cooked edges and undercooked centers.
  • Use a hand mixer – it blends the sweet potato into the batter better and makes the whole recipe a bit easier.
cream cheese frosting for the sweet potato spice cake.
sweet potato spice cake with cream cheese frosting and chopped pecans on top.

More Fall treats…

Sweet Potato Brownie Skillet

Air Fryer Apple Pie Crescent Rolls

No-Bake Pumpkin Pie Date Balls

All sweets

Prep ahead options:

If you’d like to cut down prep time on the day of serving, there are several ways this cake could be made partially ahead of time, if not completely! Here are my tips for make-ahead options:

  1. Full recipe prep: You can make this cake start to finish up to 1-2 days before serving. Keep covered in the fridge for max freshness.
  2. Sweet potato prep: You can cook and mash the sweet potato 24 hours before making the cake. Keep it in the fridge until you’re ready to use it.
  3. Cake &/or frosting prep: You can prep the cake and frosting separately, then refrigerate for 24 hours or freeze for up to 3 months before assembling.
close up of top of sweet potato spice cake.
sweet potato spice cake with cream cheese frosting cut into pieces.

How to store Sweet Potato Spice Cake:

Store leftover cake covered on the counter for 1-2 days, or in the refrigerator for up to 4 days.

How to freeze Sweet Potato Spice Cake:

You can prep the cake and frosting separately to freeze, or freeze individual pieces after frosting (instructions for freezing any cake here!). In either case, wrap tightly with plastic wrap or aluminum foil or a combination of both. For best quality, freeze for up to 3-4 months.

Email Me This Recipe

Email this recipe to yourself to save it in your inbox! Plus, enjoy weekly emails with tons of recipe inspiration. Opt out anytime.

Loading

Did you make this? I want to see how it turned out! Tag me in your social media post @projectmealplan and use #projectmealplan when you share!

Recipe
a slice of sweet potato spice cake with cream cheese frosting and chopped pecans on top.
5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Sweet Potato Spice Cake

Yield: 12 servings 1x
Print Save Rate it
Prep: 25 minutesCook: 1 hour 30 minutesTotal: 2 hours 30 minutes

This incredibly moist and rich Sweet Potato Spice Cake is full of cozy spices and covered with decadent orange flavored cream cheese frosting. It’s make-ahead friendly and perfect for Fall gatherings or weekend baking!

Units:
Scale:

Ingredients

For the spice cake:

  • 2 small-medium sweet potatoes (for 1 1/2 cups mashed)
  • 1 1/3 cups brown sugar, lightly packed
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 cup all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon kosher salt
  • zest of 1 orange, divided

For the frosting:

  • 2 ounces (4 tablespoons) full fat cream cheese, at room temperature
  • 1 ounce (2 tablespoons) unsalted butter, at room temperature
  • 1 1/4 cups powdered sugar, sifted
  • zest of 1/4 orange
  • 1/4 cup toasted pecans, roughly chopped

Instructions

  1. Bake the potatoes: Preheat the oven 400F. Line a small baking tray with foil. Use a fork to poke a few holes in the sweet potatoesย (2 small-medium) so steam can escape. Optional for flavor: coat the sweet potatoes in a thin layer of olive oil. Place the sweet potatoes on the baking tray and bake for about 45 minutes, or until juices are bubbling from the holes and you can easily pierce the potatoes with a fork.ย 
  2. Mash the potatoes: Carefully remove the skins and place the cooked potatoes into a bowl. Use a fork or potato masher to briefly mash the potatoes so that you can measure out 1 1/2 cups for the cake batter. Any leftover sweet potato can be enjoyed with some brown sugar or mixed into yogurt.ย 
  3. Prep baking tin: Reduce the oven temperature to 325F. Grease an 8×8 inch deep square metal baking dish with butter or prep it with cooking spray. Line the bottom with a square of baking parchment.ย 
  4. Make the batter: In a large bowl, use a hand mixer to combine the mashed sweet potato (1 1/2 cups), brown sugar (1 1/3 cups), vegetable oilย (1 cup) and eggs (3). Set aside. In another small bowl, whisk together the flour (1 cup), baking powder (2 1/2 teaspoons), baking soda (1/2 teaspoon), the spices (1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground cloves), and salt (1/8 teaspoon). Pour the dry mixture into the wet, and whisk until combined. Whisk in 3/4 of the orange zest.ย 
  5. Bake the cake: Scrape the batter into the prepared baking tin and level the top with a rubber spatula. Drop the tin down on the countertop several times to knock out any large air bubbles. Bake for 45-55 minutes until the center does not jiggle and a toothpick inserted into the middle of the cake comes out clean.
  6. Cool the cake: Leave the cake to cool for about 15 minutes until the tin is cool enough to handle. The cake should have pulled back from the tin a little around the edges: if this has not happened in places, run a sharp knife around the edge of the cake to release it from the tin before transferring it to a wire rack to cool completely.
  7. Make the frosting: Using a hand mixer, beat together the cream cheeseย (4 tablespoons) and butterย (2 tablespoons)ย until smooth. Gradually add the powdered sugar (1 1/4 cups) until you have a spreadable frosting. Beat in the remaining orange zest.
  8. Frost the cake: Once the cake is completely cool, remove the paper and transfer to a flat serving dish. Using an offset spatula, spread and swirl the frosting across the top of the cake. Sprinkle over the chopped pecans (1/4 cup), cut and serve. Store leftover cake covered on the counter for 1-2 days, or in the refrigerator for up to 4 days.

Equipment

pyrex glass bowls set with lids.

8-Piece Pyrex Sculptured Mixing Bowl Set

Buy Now โ†’
rubbermaid high heat spatula.

Rubbermaid High Heat Spoon Scraper

Buy Now โ†’

(affiliate link!)

Notes

Lime vs orange: The zest of 2 limes can be substituted for the orange in the cake, but donโ€™t beat the lime zest into the batter as with some brands of cream cheese it may cause the frosting to split. Instead, sprinkle the zest of 1/2 lime over the top of the finished cake.

Frosting: Orange buttercream would make a good swap if you donโ€™t like cream cheese frosting, but youโ€™ll want to up the amount of orange zest to make up for the lack of tang. Chopped walnuts would also be delicious on top of the cake if you canโ€™t find any pecans.

Nutrition information estimated with My Fitness Pal. Total time includes estimated cooling time for the cake.

Nutrition Information

  • Serving Size: 1 piece
  • Calories: 434
  • Fat: 25g
  • Carbohydrates: 51g
  • Protein: 4g
© Author: Danielle
Cuisine: American Method: Baked
a slice of sweet potato spice cake with cream cheese frosting and chopped pecans on top.

Did You Make This?

I love seeing what you made! Leave a review below, and be sure to tag me at @ProjectMealPlan when you share a photo!

Tag me on Instagram Rate recipe

Recipe developed by Rachel Phipps.

  • Share
  • Threads
  • Save
  • Email

About Danielle

Hi, Iโ€™m Danielle! I'm a PNW gal on a mission to help you reduce food waste, and save both time and money with meal planning and make-ahead recipe ideas! I've got weekly meal plan templates and recipes waiting for you!

Read more...

You May Also Like...

  • freezer friendly sweet potato brownie bites
    Freezer Friendly Sweet Potato Brownie Bites
  • Sweet Potato Brownie Skillet
  • 5-Ingredient Sweet Potato Banana Pancakes
  • spicy black bean burgers with avocado and pesto goat cheese on a bun.
    Freezer Friendly Black Bean Burgers
10 Meal Prep Lunches cover.

Get my FREE Meal Prep Lunches eBook!

Subscribe and receive my FREE Top 10 Meal Prep Lunches eBook PLUS recipes and meal prep tips weekly!

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

bio
Follow Danielle on Instagram for more meal planning inspiration!

Popular

Thin Sliced Stovetop Chicken Breast just cooked in a nonstick pan.

Thin Sliced Stovetop Chicken Breasts

meal prep unstuffed pepper bowls in glass 2 compartment containers.

Meal Prep Unstuffed Pepper Bowls

peanut butter powder blueberry cinnamon smoothie with fresh blueberries.

Peanut Butter Powder Blueberry Cinnamon Smoothie

air fryer tuna melt cut in half stacked on a cutting board.

Air Fryer Tuna Melt

Get my FREE Meal Prep Lunches eBook!

In Season

Herby lemon chicken pasta salad in a white bowl.

Herby Lemon Chicken Pasta Salad

No Bake Pecan Pie Date Balls stacked on a plate.

No-Bake Pecan Pie Date Balls

tuna egg salad meal prep with berries and crackers in glass meal prep containers.

Tuna Egg Salad Meal Prep

meal prep soy chorizo breakfast burritos cut in half and zoomed in on inside fillings.

Meal Prep Soy Chorizo Breakfast Burritos

caesar chicken salad lunch wraps cut in half stacked on a cutting board.

Caesar Chicken Salad Lunch Wraps

no-bake cheesecake Greek yogurt cups in mason jars.

No-Bake Cheesecake Greek Yogurt Cups

explore

Free Meal Planning Resources

Weekly meal planner.
free downloads

Meal Planning Templates

Project meal plan
meal plan inspo

Join the Facebook Group

Favorite Cooking Tools
shop

Favorite Cooking Tools

10 Helpful Tips For Beginners
tips & tricks

10 Helpful Tips for Beginners

Explore Meal Prep

Breakfasts

Main Dishes

Tips & Tricks

Snacks

Lunches

Air Fryer

Instant Pot

Freezer Friendly

Get My FREE Meal Prep Lunches eBook!

Privacy Policy

Accessibility

Disclaimers

Contact

© 2025 Project Meal Plan
Site Credits Designed by Melissa Rose Design Developed by Once Coupled
Back to Top